Saveur – July 2019

Cactus Pointers

NOPALES, the edible paddles

of the nopal cactus that is

abundant in Mexico, add color

and body to the country’s stews

and moles (see “There and

Back,” p. 82). They have a fresh,

bright fl avor with a similar

texture to green beans (though

more mucilaginous)—and the

fresh ones retain more fl avor

and texture than the canned.

To trim away the treacherous

spikes, use a glove or a thick tea

towel to hold the paddle as you

swipe a sharp chef ’s knife down

away from you to fi rmly and re-

peatedly shave away the spines

against the grain on both sides.

Use a vegetable peeler to trim

any stubborn points that re-

main along the perimeter, and

rinse well. —Kat Craddock

COCOA NIBS, also called cacao
nibs, are crumbled bits of fermented,

dried cocoa beans that are sold by the

sackful. Packed with unadulterated
chocolate f lavor and healthy antioxi-

dants, they also add a pleasant crunch
to cookies, scones, and brownies

(see “The Middlemen,” p. 74). Or
use them to top oatmeal, yogurt,

ice cream, or even savory salads.
Dandelion Chocolate, a bean-to-bar

chocolate-maker in San Francisco,
also infuses the earthy nibs into

creams, custards, and

coffee drinks. For a

nibby cold brew,

swap out up to

20 percent of your

coffee grounds

for coarse, freshly

ground nibs, and

let steep in cold water

for 12 to 16 hours before

straining. —K.C.

Cocoa

3 Creations

2

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